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Leah Cohen's Yum Woon Sen

This Thai salad is a great dish to bring to a potluck dinner because it is best served at room temperature and the longer it sits, the better it tastes. It is also one of the only salads in Lemongrass & Lime that contains noodles. Cellophane noodles are also referred to as glass or mung bean noodles, so keep that in mind when shopping for them. The pork can also be substituted with ground chicken. This is my version of Yum Woon Sen so the ingredient measurements are tailored to my preferences of sour/sweet/spicy/salty. Feel free to make adjustments to the recipe to suit your tastes—add fish sauce to make it more salty, more lime juice and rice vinegar to make it more sour. I love the pungent, slightly peppery flavor that Chinese celery leaves give this dish, but if you can’t find them, Western celery will work just fine.
Makes 4 Servings